Gulab Jamun Recipe | How To Make Gulab Jamun Using Khoya

See Recipe In हिन्दी (Hindi)

I made this gulab jamun recipe using Khoya which is easily available in the market. Gulab Jamun is one of the primary, traditional Indian sweets. The traditional recipe is prepared with Khoya as the main ingredient, which is crafted into balls the size of a large marble, then deep fried, and tossed in sugar syrup.

I have many dessert recipes such as  Mango cheese rolls, Bread Rasmalai, Fruit Custard pudding, Nariyal ki barfi, Kalakand Recipe, Parval Pak, Homemade Kaju Katli Recipe etc.

Gulab Jamun is a must in Indian weddings, and everyone loves it including rasmalai, Gajar ka halwa, mungdal ka halwa etc.. The history of gulab jamun dates back to the ancient era, and over time there have been sundry variations of it. Whatsoever, the ancient recipe remains unchanged, which I am glad to share with you all today.

I love the way Sanjeev kapoor has made gulab jamun and inspired by the way he has done. I have also made Bread gulab jamun which you can check.

You can easily get gulab jamun mix in the market, for an instant treat. However, to me, there is nothing like the traditional do-it-all, authentic method. I have all the time and enthusiasm in the world to make this beloved confection. You can also make gulab jamun using milk powder or condensed milk too.

Gulab Jamun is eaten in all parts of India. There are many other names, variations and stories. In Kolkata, gulab jamun is better known as “pantua” or “ledikeni”; “kala jamun” is another version wherein the jamuns are caramelized in sugar syrup that gives it a dark, blackish brown (kalo) color. In fact, gulab jamun is highly popular in other parts of the world too, notably, Jamaica and Trinidad. The gulab is probably related to the usage of rose water, or the reddish color, while the jamun is because of the Java Plum like aesthesis. Overall, it has nothing to do with jam that is for sure.

Use cold water while kneading the mawa, doing so, the ghee will not release from the sweet and you will get a well-blended taste and texture. Make sure that your jamun balls are well bound in a pact, smooth ball, with no cracks; otherwise, it will scatter with the first bite, and become halwa.

Use low flame, in order to cook the inside of the gulab jamun evenly, and get the reddish brown exterior of smooth texture without blisters, all at perfect timing. High flame will not speed the process; it will only darken and roughen the outer layer of the jamuns, and leave it unevenly cooked inside. Once cooked, you need not soak the oil; just directly toss it into the sugar syrup.

It is not a necessity to use ghee in this recipe; you can use only white oil. However, generally we Indians are so used to the flavor of ghee in Gulab Jamun, that without it the taste seems incomplete. For best results, you can also blend oil and ghee together. You also do not “need” food color; I have only used it to add more character.

To serve hot, microwave it for not more than 10seconds, to enjoy the best taste. As milk is added, it is better not to store it for more than 2 days, and without refrigeration.

Equipment Used:

Prestige Pan

How to make Gulab Jamun

To make sugar syrup:

• Put sugar, water and milk in a wide pan and bring it to boil on high flame. Sugar has some impurities so to remove this I have used 1 tbsp of milk. Once the water starts boiling keep the flame to medium high and after few minutes you will see the layer of white foam starts floating on top of the syrup.

• Impurities in sugar is formed as white foam so remove this layer with the help of spoon and let the sugar syrup boil for 20 minutes on medium high flame.

• Stir occasionally while cooking. Sugar syrup should be little sticky so keep an eye on watch and just after 20 minutes switch off the flame, remove the sugar syrup from the flame and keep aside.

For stuffing:

• Put sweet makhana, nutmeg powder, macepowder, cardamom powder, saffron, yellow food colour in a bowl.

• Add 1 tsp of sugar syrup so that all the spices get blended well with sweet makhana. Do not add water.

• Stuffing is ready.

Preparation of gulab jamuns:

• Mash khoya very well in a plate or bowl. Now add all purpose flour, arrowroot and mix it well.

• Now gradually add cold water and knead the mawa/ khoya till it becomes soft and smooth. I have used 3 1/2 tbsp of cold water for making the dough of gulab jamun soft and smooth.

• Mawa will not release the ghee while kneading with cold water and you will get the perfect taste and texture.

• Once the dough is ready, divide the dough into 24 equal portions.

• Insert one spiced makhana in the centre and roll it in your palms and make smooth balls. Balls should be smooth there should not be any cracks.
• Repeat the same process to make rest of the balls.

• To fry gulab jamuns heat ghee in a deep pan. Once it becomes little hot, keep the flame on medium and put balls one by one into the ghee for frying.
• Do not fry on high flame as balls will become dark from outside and stay uncooked from the center. I always use ghee for better taste; do not use oil for frying.

• Do not add too much of balls while frying as it will be difficult to handle and balls might get break so always fry gulab jamuns in batches.

• It takes around 10 minutes to get golden brown color.

• Once gulab jamuns get fried take out from the pan and immediately transfer the balls into little hot sugar syrup. Do not put the balls on tissue paper

• Repeat the same process for rest of the balls.
• Let the gulab jamun soak in sugar syrup for 2-3 hours before serving.

• For better result soak it for 6 hrs in sugar syrup.

See Recipe In हिन्दी (Hindi)